Delectable and crisp hash browns are paired with a mix of roasted root vegetables. Beautifully colored and oozing with melted cheese this tart makes a unique presentation.
4-5 medium beets
4 medium parsnips, peeled
4 medium carrots, peeled
1 medium onion, cut in wedges
3 tbsp. olive oil
1 red bell pepper, halved and seeded
1 green bell pepper, halved and seeded
3 ears of corn, roasted, kernels only
4 large potatoes, peeled and grated
3 eggs, lightly beaten
3 tbsp. flour
Vegetable oil, as needed for frying
16 oz. fontina cheese
12 oz. arugula, washed and trimmed
1. In large hotel pans, toss beets, parsnips, carrots and onion in oil to coat. Arrange vegetables in a single layer, cover with foil and roast in a 400° F. oven for 1 hr. Cool slightly; peel beets and cut all vegetables into 1⁄3-in. dice. Reserve.
2. Roast bell peppers and peel; cut into 1⁄3-in. dice. In a large bowl, toss together roasted vegetables and corn kernels; season to taste.
3. In a large bowl, combine potatoes, eggs and flour; mix thoroughly and season. In a heavy skillet over medium-high heat, fry 1⁄2-cup portions in oil until golden brown, 4-5 min. per side. Drain and place on a sheet pan.
4. Top each with 3⁄4 cup mixed roasted vegetables and fontina. Broil until cheese is melted, 2-3 min. Remove from broiler, top with 2 oz. arugula and invert onto a serving plate.